This sweet, yet slightly tangy dish is a fun and unique way to prepare chicken. With easy to find ingredients and a short prep and cook time, you can get this meal on your table in about 20 minutes. For those days when you don’t have a lot of time to whip up something to eat, this dish is ideal.
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup all purpose flour
2 pounds boneless skinless chicken breast tenders
3 to 4 tablespoons canola oil
1 (12 oz.) jar Smucker’s® Orchard’s Finest™ Northwest Triple Berry Preserves
2 tablespoons prepared horseradish
Rice pilaf, prepared (optional)
2 teaspoons fresh chopped Italian parsley, if desired
Method: Combine salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour. Heat 2 tablespoons oil in a large skillet over medium heat. Sauté chicken in batches, using additional oil as needed, about 4-6 minutes per side or until golden brown and an instant read thermometer reads 170° F. Transfer chicken to platter, loosely covered with foil. Combine preserves and horseradish in skillet, cooking over low heat until sauce begins to bubble. Return chicken to skillet, stirring to coat chicken evenly. Serve over rice pilaf and garnish with parsley, if desired.
-Recipe courtesy of Smucker’s
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Thumbs Up Diner has been serving up a delicious all-day breakfast menu to Atlantans for over a decade. Recently, founders Lou and Elizabeth Locricchio decided to give budding restaurateurs a chance to have a place of their own with a franchise opportunity. People looking for a career change will have the chance to create a restaurant of their own with the Thumbs Up brand and proprietary recipes. Each location is individually owned and operated by a private franchise owner with the assistance of the Locricchios who oversee the brand management. Details: (404) 223-0690, www.thumbsupdiner.com